Serves 4
Ingredients:
4 tbs coconut oil
250g paneer cheese, cut into 2 1/2 cm cubes
4 green cardamom pods, bruised and cracked in a mortar & pestle
2 bay leaves
1 brown onion, finely chopped
2 tsp minced garlic (around 4 cloves)
2 tsp ginger, finely grated
2 tsp ground coriander
1/2 tsp ground tumeric
1 tsp chilli powder
150g canned tomatoes with no added salt
425ml warm water + 2 tbs
1 tsp himalayan salt
125g green peas,
1/2 tsp garam masala
2 tbs light greek yoghurt
2 tbs coriander leaves, finely chopped
Heat 2 tbs coconut oil in a large non stick frypan over a medium heat. Add the diced paneer and cook for 3-4 minutes, turning often so they are evenly browned. Remove from heat once browned and place on some paper towel to drain any extra oil.
Heat the remaining coconut oil in the saucepan over a low heat and add the cardamon pods and bay leaves, let them sizzle for half a minute then add the onion, increase the heat to medium and cook for 5 minutes, stirring often, until the onion softens. Add the garlic and ginger, mix through and cook for another 4 minutes and the onion is a golden brown colour.
Add the ground coriander, tumeric and chilli powder and stir for another 5 minutes. Add 2 tbs of water and stir for 3 minutes then add the remaining water and the himalayan salt. Bring to the boil, reduce the heat to low and simmer for 8 minutes.
Add the paneer back into the pan with the peas and cook for 5 minutes. Stir in the garam masala, yoghurt and coriander leaves. Serve immediately.
Note: you may find the sauce too runny, if so mix a little cornflour together in a cup with some water and slowly pour, stirring constantly, into the pan. Be careful not to put to much in or it will completely dry up.